Sylheti Rice Pudding

Sylheti rice pudding also known as kir shinni in the Sylhet region, is a delectable rice-based dessert that holds a special place in Sylheti cuisine.

90 min · serves 6

Ingredients

• 1 cup rice
• 1 cup milk (optional)
• 1 cup sugar
• 1 teaspoon cardamom powder
• ½ cup coconut cubes
• ¼ cup raisins
• Ghee for greasing

Steps

1. Wash the rice and soak it in water for 30 minutes. Drain and set aside.
2. In a large, heavy-bottomed pot, bring the milk (if using) to a boil.
3. Add the soaked rice and simmer over low heat, stirring constantly, until the rice is cooked and the mixture thickens. This may take about 1 hour.
4. Add sugar and cardamom powder, and continue to cook for another 10–15 minutes until the sugar is fully dissolved and the pudding thickens further.
5. Stir in the grated coconut and raisins.
6. Remove from heat.
7. Grease a serving dish with ghee and transfer the rice pudding to the dish.
8. Allow it to cool and set.
9. Serve chilled and enjoy.

More recipes with rice, cardamom, coconut, raisins or butter

Adapted from “Sylheti Rice Pudding” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.